Recipe: Tangy Coconut Kingfish Crudo
Kingfish crudo is one of those dishes that looks impressive but requires very little cooking – in fact, none at all.
This version pairs thinly sliced raw kingfish with a tangy coconut dressing, fresh herbs and quick-pickled jalapeños. The secret ingredient is our Dawson’s Thai Style Vinaigrette. Mixed with coconut cream, it creates an easy dressing with citrus, fish sauce, coriander and a gentle chilli kick that works particularly well with the rich kingfish.
Serve it as an appetiser or as part of a larger seafood spread.
Serves 4 as an appetiser
Ingredients
Kingfish Crudo
- 400g sashimi-grade kingfish, skin and bloodline removed
- 2 radishes, very thinly sliced
- Zest of one lemon
- 2 tbsp quick-pickled jalapeños
- Extra virgin olive oil, to finish
Tangy Coconut Dressing
- ⅓ cup coconut cream
- ¼ cup Dawson’s Thai Style Vinaigrette
- 1 tbsp fresh lime juice
Quick-Pickled Jalapeños
- 2 jalapeños, thinly sliced
- ½ cup white wine vinegar
- ½ cup water
- 1 tbsp caster sugar
- 1 tsp salt
Method
1. Pickle the jalapeños. Combine the vinegar, water, sugar and salt in a small saucepan. Bring to a gentle simmer, stirring until the sugar and salt have dissolved. Remove from the heat, add the sliced jalapeños and set aside for at least 20 minutes. Drain what you need before serving.
2. Make the coconut dressing. Combine the coconut cream, Dawson’s Thai Style Vinaigrette and lime juice in a small bowl. Whisk until smooth and well combined. Taste and add a little more vinaigrette if you prefer a sharper, more pronounced flavour. Refrigerate until needed.
3. Prepare the kingfish. Using a very sharp knife, slice the chilled kingfish across the grain into thin, even slices. Arrange in a single layer across a chilled serving plate.
4. Dress the crudo. Spoon the coconut dressing over and around the kingfish. You don’t need to completely cover the fish – the kingfish should remain the focus.
5. Finish and serve. Scatter over the sliced radish and pickled jalapeños. Finish with a small drizzle of extra virgin olive oil and lemon zest. Serve immediately.
What is Kingfish Crudo?
Crudo simply means “raw” in Italian and is commonly used to describe raw seafood dressed with ingredients such as citrus, olive oil and herbs.
Unlike ceviche, where seafood is generally left in citrus juice long enough for the acid to begin changing the texture of the proteins, crudo is typically dressed immediately before serving. This keeps the natural texture and flavour of the fish at the centre of the dish.
Kingfish is particularly well suited to eating raw. It has firm flesh and a rich, buttery texture, with enough natural oil to stand up to citrus, chilli and other punchy flavours.
When preparing kingfish crudo at home, use fish specifically suitable for raw consumption. Keep it well chilled and slice it just before serving.
The Secret Ingredient: Dawson’s Thai Style Vinaigrette
Our Thai Style Vinaigrette was originally created as an accompaniment for oysters, but it’s far too useful to keep just for oysters.
It combines zesty citrus, salty fish sauce, coriander and a hint of chilli, giving you acidity, salt, sweetness and heat in one dressing.
For this recipe, we mix it with coconut cream. The coconut softens the sharper citrus and fish sauce notes and adds richness, while the vinaigrette brings enough acidity to balance both the coconut and oily kingfish.
The result is creamy without being heavy, with a distinctly Thai-inspired combination of citrus, coriander, chilli and coconut.
Why Kingfish Works So Well Raw
Kingfish has a clean flavour, firm texture and relatively high oil content, which is why you’ll regularly see it served as sashimi, crudo and carpaccio.
That natural richness also means it can handle stronger accompaniments without getting lost. Here, the creamy coconut dressing is balanced by lime and the vinaigrette, while pickled jalapeños provide acidity, heat and crunch.
For the best result, keep the garnishes restrained. Good-quality kingfish doesn’t need much – the aim is to complement the fish rather than cover it.
Ask us in store about kingfish availability and let us know if you’re planning to serve it raw. Dawson’s Thai Style Vinaigrette is also available in store, ready for oysters, seafood and recipes like this one.